We build the system
your shop runs on.
Not a template with your logo on it. We look at how your kitchen and your counter actually work, and build to that — then print the receipt to prove it happened.
Try it — tap an item
- 2 Chicken Tikka — Large 1,900
- + Extra cheese 200
- 1 Seekh Kebab Roll 650
- 3 Mint Lemonade 400
No printed receipt? Your order is free.
A café does not need what a cloud kitchen needs.
So we do not give them the same screen. Pick a business below and watch the system rebuild — not just the colours, but the parts of the interface that shop cannot work without.
Every pizza is priced twice and every one can be changed. Extras attach to the pizza they are on, not to the order, so the receipt shows which one got the cheese.
Per-size pricing and per-line extrasThree taps from a customer to a printed receipt.
- 2 Chicken Tikka — Large 1,900
- + Extra cheese 200
- 1 Seekh Kebab Roll 650
- 3 Mint Lemonade 400
No printed receipt? Your order is free.
Tuesday, 26 August
Count the cash against net. That is the whole reconciliation, and it is why cancelled money gets a column instead of quietly disappearing from the total.
An employee takes the cash, prints a receipt, then cancels the order.
What happens next depends entirely on one thing — whether a receipt had already printed. Flip it and see.
No money had moved and no paper existed, so this is somebody correcting a mistake. It is recorded, and nobody needs to be woken up about it.
A receipt may be in a customer's hand and money may have changed hands. So paper prints where the owner will find it, a name goes against it, and it waits to be acknowledged.
- 2 Chicken Tikka — Large 1,900
- + Extra cheese 200
- 1 Seekh Kebab Roll 650
- 3 Mint Lemonade 400
No printed receipt? Your order is free.
- 2 Chicken Tikka — Large 1,900
- + Extra cheese 200
- 1 Seekh Kebab Roll 650
- 3 Mint Lemonade 400
Cancelled by Areeba K. at 19:51
Reason: customer changed their mind
Napoli Pizza, Lahore.
A tablet on the counter, an 80mm printer beside it, and their whole printed menu in the system — every pizza priced medium and large, the vegetarian marks and chilli ratings intact. Here is what they needed, and what we did about it.
Every pizza has two prices
Sizes are rows in their menu rather than columns in a table, so medium and large are just two prices on one item — and a third size later needs no rebuild. The size is folded into the receipt line, so a reprint stays correct even after the menu changes.
Toppings go on one pizza, not the order
Extra cheese belongs to the pizza it is on. Two large Margheritas where one has cheese are two separate lines with separate quantities, and taking the cheese off merges them back together. On the receipt the extra prints indented under its own pizza.
Staff share one tablet across a shift
Nobody types an email address between customers, so the device stays signed in and each person takes the shift with a four-digit PIN. Their name sits in the top bar where the floor can see it, and goes against every order they take.
The owner is not always in the shop
Order numbers restart at 1 each day and never skip, so a hole in the run means a row left the table. Anything cancelled after its receipt printed waits in a queue with an unread count until the owner says they have seen it.
We start at your counter, not at a keyboard.
The reason the software fits is that we watch the shop before we build anything for it.
We come and watch a service
An hour behind your counter on a busy evening tells us more than a month of meetings. We want to see where the queue backs up.
We map how your shop runs
How you actually work, not how software thinks you should. If you sell by the kilo, take orders on the phone, or run two brands from one kitchen, that shapes the build.
We build it, menu and all
Including typing your printed menu in for you. You start with a shop that already works, not an empty screen and a manual.
We stay on it
Menus change, branches open, someone thinks of something better. It keeps changing with the business rather than freezing on launch day.
One order goes in. Everything the shop needs comes out.
However the order arrives, it is entered once. The receipt, the kitchen's ticket and the day's takings are all the same record seen from different sides — which is why they cannot disagree with each other.
- At the counter
- At a table
- For delivery
- An 80mm receipt
- The kitchen board
- The day's takings
Tell us what kind of shop you run.
Pick one and we will start the conversation already knowing what you need — no forms to fill in first.